Avocado halves, with their natural boat-like shape, are perfect for holding all kinds of delicious fillings. Try stuffing them with peas, mint and feta for a fresh, tasty and healthy treat.
My partner and I have a friendly disagreement about lunch habits. He prefers the comfort of the same supermarket tuna and cucumber sandwich every day, while I like variety and try to mix up what I eat. Either way, eating the same thing daily can get monotonous, and sandwiches aren’t always the healthiest option if they’re loaded with mayo or thick slices of bread.
Recently, while I was on holiday in the far south west of England, I spotted a café magazine suggestion for healthy lunches — one idea looked a lot like these pea, mint and feta avocado boats. I didn’t note the magazine, but I remembered the concept and tried it at home. It was a welcome, lighter change after a week of indulgent Cornish cream teas, pasties, fish and chips and gourmet burgers.
This recipe quickly became one of my favourite quick lunches — creamy avocado topped with sweet smashed peas, bright lemon, salty feta and fresh mint. The combination is balanced and really satisfying. I ate one half right after making it and the other half the next day; both were delicious, though the avocado can look a little less fresh if left assembled for too long, so I recommend preparing these just before eating.
One of the great practical advantages is that you don’t need to defrost the frozen peas first: rinse them under cold water to remove ice, then blitz them in a food processor with olive oil, lemon juice and a little garlic. Fold in crumbled feta and chopped mint, pile the mixture into avocado halves, and finish with a sprinkle of mint and a splash of lemon. Scoop it up with a spoon and enjoy the different textures and flavours in each bite.
If you like the idea of stuffing avocados, there are plenty of variations to explore, from layered dips to more substantial fillings. These boats work well as a light lunch, snack, or starter and are quick to prepare.
Below is the recipe card with ingredients, instructions and nutrition details so you can make these yourself.
Pea, mint & feta avocado boats
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Ingredients
- 3.5 ounces frozen peas, rinsed under the tap
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, plus extra for drizzling
- 1/4 to 1/2 a small clove garlic
- 1 ounce feta cheese
- 1 tablespoon fresh mint leaves, chopped, plus extra for garnish
- 1 nicely ripe avocado
Instructions
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Whizz the peas with the olive oil, lemon juice and garlic in a food processor, then transfer to a bowl. Stir through the feta and chopped mint.
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Slice the avocado in half, remove the pit, and rub the cut surfaces with lemon to slow browning.
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Spoon the pea mixture into the avocado halves, sprinkle with extra mint and a squeeze of lemon to taste. Serve immediately and enjoy.
Notes
Nutrition
